Friday Lush: Pisco Sour

I’ve been thinking, and blogging, about South America recently so I was happy to be led through the maze of streets in Soho yesterday by my friend Fiona to the Peruvian restaurant / bar Ceviche where we came in from the rain and drank the best pisco sours I’ve had since travelling in Peru and Chile.  I had always thought that pisco was a Chilean drink but it turns out it is Peruvian.  It’s very, very good wherever it’s from.

Pisco Sour

Makes two
2 measures of pisco (Peruvian brandy)
2 tbsp sugar
2 tbsp lime juice
2 tsp egg white
few drops of Chuncho Bitters or Angostura Bitters which is much more readily available than Peruvian Chuncho. 
  • Put everything in a blender and whizz at high speed until it’s all blended together.
  • Pour into two glasses and dot with the aromatic bitters
  • Drink up and catch up and find truth in the quote written on the wall: una conversacion se empieza con un buen pisco – a conversation begins with a good pisco 
P.S
Jack White was brilliant.

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